Peace Be With You

Peace be with you. And with your spirit. Peace I leave you. My peace I give you. Peace is more than just a greeting among the faithful. It is a hope and a prayer as well as a promise from above. On this, the Second Sunday of Advent, the focus is Peace.

Peace is not a place or physical condition but a frame of mind. There can be a cease fire on the front lines, yet no peace. Peace is that quiet place when God speaks to our souls, and we know His love will not forsake us. We are not alone in this journey home.

“For to us a child is born, to us a son is given; and the government shall be upon His shoulder, and His name shall be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace.” – Isaiah 9:6

“Now may the Lord of peace Himself give you peace at all times and in every way. The Lord be with all of you” – 2 Thessalonians 3:16

“The work of righteousness with be peace, and the effect of righteousness, quietness and assurance forever.” – Isaiah 32:17

When we allow God to rule our hearts, we invite His true peace into a world that can seem anything but peaceful. And we are at peace, despite the turmoil of the day. God is peace – everlasting peace. Today, this the second Sunday of Advent, we turn our minds, our hearts and spirit to the Peace of the Lord.

Opening Prayer: Lord God, Lamb of God
Let Yours blessings come upon us
As we light the candles of this Advent wreath.
May the wreath and its light be a symbol
Of Christ’s promise of eternal salvation.

Response: Let us go rejoicing to the house of the Lord.

Light the first Purple Candle (Hope)
Prayer: Blessed are you, Lord, God of all creation.
In the darkness and in the light, Holy is Your Name.
We place our hope in you, Oh Lord,
As we prepare our hearts to celebrate the coming of the Lord

Response: Now and forever. Amen.

Light the second Purple Candle (Peace)
Prayer: Blessed are you, Lord; God of all creation.
Let your light shine on those who dwell in darkness.
Let the earth receive her King
And fill our hearts with Your everlasting peace

Response: Now and forever. Amen.

Sundays have never been a day of fasting, but rather one of celebration in faith. During days of old, when the Universal Church fasted for forty days in observance of Lent, Sundays were not considered a part of this penance. Just as we prepare for the birth of Christ, and await His second coming, we celebrate this day – the Lord’s Day.

Chicken Marsala Milanese
2 large boneless Chicken Breasts
Kosher Salt to taste
Black Pepper to taste
1/4 cup Flour
1 Eggs, beaten
1-1/4 cups Panko Breadcrumbs
1/4 cup Olive Oil, more as needed

Cut breasts in half lengthwise to create 4 thinner breasts. Season chicken on both sides with salt and pepper. Lay out in a casserole dish.

Sift haft of the flour over chicken. Turn breasts over, repeat with remaining flour until to coat both. Set aside.

Sift a small amount of additional flour (about 2 tablespoons) into a pie tin to lightly coat. Add Panko Breadcrumbs to the tin to a depth of about 1/4-inch. Set aside.

In a small bowl, beat egg. Pour the beaten eggs over the floured chicken. Use a brush to paint evenly over the chicken. Flip and brush the other side to coat well. Once chicken has been thoroughly coated with the egg, press each piece in the Panko Breadcrumbs. Generously sprinkle crumbs over the top of the chicken and press in with your hands. Flip the chicken over, and sprinkle more Panko over the top. Repeat until the chicken is well breaded all over.

Place breaded chicken on a large plate. Cover with plastic wrap and keep in the refrigerator until ready to pan-fry. Make the sauce.

Marsala Sauce
8 oz Brown Mushrooms
3 tablespoons Butter
Salt to taste
1 tablespoons Flour
1/2 cup Marsala Wine
2 teaspoons Lemon Juice
1 cups Chicken Stock
Black Pepper to taste
Cayenne Pepper to taste
1 tablespoon Parsley

Clean, stem and slice the mushrooms. Set aside.

Melt butter in a saucepan over high heat; add the mushrooms and a large pinch of salt. Cook mushrooms, stirring occasionally, until well browned, about 5 minutes. Reduce heat to medium and stir in flour. Cook, stirring occasionally, for another 2 minutes.

Add Marsala and lemon juice to the saucepan. Use a spatula to scrape any caramelization from the bottom of the pan. Add chicken stock; raise heat to medium-high. Season with black pepper and cayenne; bring sauce to a simmer. Cook the mixture, stirring occasionally, until it reduces and thickens slightly. Reduce heat to low. Simmer until sauce thickens. Keep warm until ready to use.

While the sauce simmers, chop parsley, set aside. Finish the chicken.

Heat olive oil in a nonstick skillet over medium-high heat. Add the breaded chicken to the pan; reduce the heat to medium. Cook until golden brown and cooked through, about 4 minutes. If the skillet seems too dry, add more oil. Turn chicken, continue to cook another 4 minutes.

Transfer chicken to a rimmed serving platter. Spoon Marsala Mushroom sauce over breasts, garnish with parsley just before serving.

For an amazing Advent Supper, serve chicken with Small Red Bliss Rosemary Chicken and Pan Seared Asparagus.

Small Red Bliss Roasted Potatoes
12 small Red Potatoes
3 tablespoons Olive Oil
4 Garlic Cloves, minced
2 tablespoons Fresh Rosemary
Salt to taste
Black Pepper to taste
2 tablespoons Butter

Heat oven to 425-degrees. Line a rimmed baking sheet with foil for easy clean up. Set aside.

Wash potatoes and pat dry. Cut into quarter pieces.

Place potatoes in a large bowl. Drizzle with olive oil and toss to coat. Mince garlic and rosemary, add to the potatoes. Season with salt and pepper. Toss well. (I’m one of those use your hands cooks, so I toss the potatoes around in my hands rather than to use a spoon).

Pour potatoes out onto the prepared baking sheet in a single layer. Roast in heated oven for about 30 minutes, shaking pan occasionally to allow for even roasting.

When the potatoes are nicely roasted on the outside, tender on the inside, add butter to the roasting pan. Cover and allow butter to melt. Swirl potatoes through the melted butter just before serving.

Char-Braised Asparagus
1 lb Asparagus
Salt to taste
Black Pepper to taste
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
Basil for garnish

Rinse the asparagus and trim off the ends, leaving spears about 8 inches long. Season asparagus with salt and pepper, set aside.

In a large frying pan, heat the Olive Oil. Add the asparagus. Using a broad spatula, turn the spears over from time to time until they are browned and become tender, about 12 minutes depending on the thickness of the asparagus.

While the asparagus chars, cut the lemon in half. Stack basil leaves and cut into small ribbons. Set aside.

Just before serving, squeeze half of a lemon over the asparagus. The pan will spurt and sizzle. Roll the asparagus in the sizzling juice, then transfer to a serving platter. Garnish with basil and serve at once.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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